"When you order a sandwich here, the bread is dough,” Royer said.
Using a simple, rustic flour-based recipe, a 450-degree griddle turns that dough into a perfect canvas for Royer’s artistic culinary endeavors. The bread is pillowy soft on the inside and crisp on the outside.
The Seared Caribbean Jerk Sandwich contains chicken tenders rubbed in jerk spices, grilled onions, fresh greens and the real secret weapon: curry-lime mayonnaise.
"A lot of people substitute the curry-lime mayo on the spicy steak sandwich,” operations director Brian Ward said. "Or just order it on the side.”
"We never made major changes to the menu,” he said. "We did add some pastas, tweaked some of the existing recipes. But the big thing we’ve done that’s had the largest impact is the daily specials.”
The daily specials at Saturn Grill are far more than the usual.
"When we first took over, the special might’ve been a salad,” Ward said. "But then we thought the specials could be a way to expand the menu.”
The specials are often seasonal and always inspired by something outside of the normal Saturn Grill fare. You might find paella in fall or chili in winter.
"Eating used to be seasonal,” Royer said. "And why shouldn’t it be?”
Along with the new location, Saturn Grill added chef Chad Willis, who was captain of the kitchen at The Metro for eight years, as general manager.
"It’s been a big adjustment going from fine dining to fast-casual,” Willis said. "But I’m really enjoying it.”
With another expert hand in the mix, look for a major shift in the menu sometime this summer.
"We’re planning to add six entrees to the menu,” Royer said.
The added entrees will help balance what are currently lunch-heavy choices.
"People look at our menu and immediately think of lunch,” Royer said. "We want people to be comfortable to come in for dinner, too.”
Whether it’s dinner or lunch, the Seared Caribbean Jerk will not disappoint.